Homemade Rasgulla

Name: Homemade Rasgulla
Yield: 15 pieces
Cuisine: Indian
Ingredients: 2 litre low fat milk (refrigarated overnight,boiled); 1/4 cup lemon juice(mixed in 1/4 cup water); 1 tsp refined flour (maida) or semolina; 4 cup thin sugar syrup (flavoured with cardamom or rosewater)

Arti Lokwani @cook_24733482

This traditional bengali sweet rasgulla has soft and spongy
.#foodfood

Arti Lokwani @cook_24733482

This traditional bengali sweet rasgulla has soft and spongy
.#foodfood

Saved

Ingredients

15 pieces

2 litrelow fat milk (refrigarated overnight,boiled)
1/4 cuplemon juice(mixed in 1/4 cup water)
1 tsp refined flour (maida) or semolina
4 cup thin sugar syrup (flavoured with cardamom or rosewater)

Saved

Steps

1

Remove whatever cream that forms over the milk.
2

Bring to a boil,lower heat and add the lemon mixture gradually,till make curdles.
3

Does not matter if you do not use up the whole solution.
4

Shut off the heat and leave mixture to rest for 5 min.
5

Drain off water and leave the paneer in a colander for at least 4 hours.
6

Mash paneer very smooth (no grain).
7

Add the flour / semolina and mash some more.
8

Bring 4.6 cups of water to a boil and shape the paneer into balls (smooth ones, no cracks in the mean time).
9

Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 min).
10

Let cool squeeze out of the water,transfer to syrup,chill & serve..